Sopa Verde
I recommend this soup when someone is trying to save their pennies, eat the rainbow and make it delicious.
This budget friendly meal is loaded with protein and utilizes many incredible green elements.
Some soups have the power of looking ‘light’ and being hearty at the same time. This soup is exactly that!
I recommend this soup when someone is trying to save their pennies, eat the rainbow and make it delicious. This creamy blend includes edamame, peas, roasted zucchini and poblano pepper. With fresh (green) elements like lime juice, spring onion and cilantro – the world of cooked and raw come together to create a symphony of flavor and texture.
Topped with croutons from my focaccia bloom to add extra oomph, this soup is wonderful!
Glorious Green has done it again.
Sopa Verde
Ingredients
- 12 oz frozen + shelled edamame, thawed
- 10 oz frozen peas, thawed
- 1 zucchini, cubed
- 1 poblano pepper (large), whole
- 5 garlic pods, whole, skins on
- 1 tbsp red miso or vegetable bouillon
- ½-1 tsp salt
- 1 tsp pepper (+ some to garnish with)
- 1 cup coconut milk
- 2 ½ cups water
- 1 lime, juiced
- ½ tsp apple cider vinegar
- 1 sprig of spring onion, chopped
- 1 sprig cilantro
- Drizzle of sriracha or your favorite hot sauce
- Croutons to garnish*
Instructions
- Set your oven to 450 to preheat
- Layer the whole poblano pepper, whole garlic pods and cubed zucchini on a parchment lined baking tray – ready to roast
- Once oven is preheated, add the tray to the oven to roast for 20-25 minutes
- Turn the contents over half way through cooking, to roast both sides
- Remove tray when all elements look nice and roasted
- Remove stem (carefully) from the poblano pepper, seeds are OK to keep
- Remove (carefully) the roasted garlic from inside the skin – set aside for now
- Now to the stove!
- On low flame, in a large skillet – add the edamame, peas, roasted zucchini and poblano pepper
- Stir to combine and release water for about 3 minutes
- Add water, coconut milk, miso, salt, pepper and lime juice
- Increase heat to medium and stir to combine
- Once it starts to simmer, reduce to low heat and cover with a lid
- Allow to cook for 10 minutes, stirring occasionally
- Add back in that roasted garlic
- Then, using an immersion blender – blend until creamy OR allow mixture to cool before transferring to a blender to blend
- Serve blended soup with coconut cream drizzle, cracked pepper, hot sauce, chopped cilantro, slivered spring onion and croutons
- yum!
